In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a cool treat for a hot summer day. I found the recipe in "200 Best Ice Pop Recipes," by Andrew Chase (Robert Rose, $24.95).
Orange Carrot Less-Drip Ice Pops
(Makes 9-12 ice pops)
- 1 1?2 tablespoon unsweetened gelatin powder
- 2 cups orange juice, divided
- 3?4 cup chopped carrots
- 1 cup water
- 3 tablespoon sugar
- 2 tablespoon honey
1. In a large measuring cup, sprinkle gelatin over 1?2 cup orange juice. Set aside until gelatin is softened, about 3 minutes.
2. In blender, puree carrots, 1?2 cup orange juice and water. Transfer to a saucepan and stir in sugar and honey. Bring to a boil, reduce heat and simmer for 3 minutes.
3. Place a mesh sieve over gelatin mixture and strain carrot mixture into it, pressing out as much juice and pulp as possible. Discard solids. Whisk until gelatin is thoroughly dissolved, about 1 minute. Whisk in remaining 1 cup orange juice. Set aside to cool.
4. Give mixture a quick stir. Pour into ice pop molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
Excerpted from "150 Best Ice Pop Recipes" by Andrew Chase © 2013 Robert Rose Inc. robertrose.ca. Reprinted with publisher permission.